Corned Beef Recipe

Corned Beef
Submitted By: Taz


4 - 5 lbs 'First Cut' (AKA Flat) Beef Brisket - trimmed
4 lbs Ice
2 Quarts Water
1 Cup Kosher Salt
½ Cup Brown Sugar
12-15 Juniper Berries
10-12 Cloves
10-12 Allspice Berries
2 Bay Leaves - broken up
1 Ceylon Cinnamon Stick - broken up
1 tsp Coriander Seeds
1 tsp Yellow Mustard Seeds
1 tsp Black Peppercorns
½ tsp (Heaping) Ginger Powder
2 Tbs Saltpeter (AKA Potassium Nitrate) -OR- Pink Curing Salt (AKA Sodium Nitrate)*

  1. Place everything (minus brisket and ice) in a large pot and bring to a boil over high heat making sure that all of the salt and sugar have dissolved
  2. Remove from heat and allow to cool for 10 minutes
  3. Add ice to liquid and allow to cool to around 50ºF (place in fridge to speed cooling if needed)
  4. Place Brisket in a 2 gallon zip-top bag and pour the cooled liquid over the top
  5. Squeeze out as much air as possible and seal the bag
  6. Place in a high sided baking pan (just in case) and place in the refrigerator for 10-15 days - Flip brisket once a day until time is up
  7. After 10-15 days, remove brisket from liquid and rinse well - At this point you have corned beef ready to be cooked any way you desire
SIMPLE CORNED BEEF ('Just the beef')
  1. Place your corned beef in a 4-6 quart soup pot (use the smallest pot possible that will barely fit everything with just a little extra room) and add: 4 Small Yukon Gold Potatoes (halved), 1 Small Onion (quartered), 1 Large Carrot (chopped), and 2 Large Celery Stalks (chopped)
  2. Cover with 1 inch of water - Bring to a boil over high heat
  3. Reduce heat to low and cover - Allow to cook until fork tender (2 ½ - 3 hours)
  4. Serve hot with boiled vegetables, mash, or any sides you wish -OR- cool and slice thin for sandwiches
* Potassium Nitrate and Sodium Nitrate are used to keep cured and cooked meats Pink or Red rather than the normal 'grey' that cooked meats typically have - Not using either in the recipe will NOT alter the flavor only the color of the final dish

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